Wednesday, January 6, 2016

Yogurt with Banana and Honey Almond Crumble

You all know I'm the crumb cake queen, right? I love crumb topping so much that I also just bake it separately sometimes and toss it into parfaits and puddings...and my mouth. After all, it's the best part! But it might not exactly be on the list of New Year's resolution, OMG even my stretchy pants are tight, approved foods. So depressing. Too depressing, actually, so I did something about it.

Yes, I have created a healthy crumb topping, baked separately of course. One of my favorite flavors is almond and one of my favorite pantry items is Bob's Red Mill Almond Meal. I usually like adding it to pie crusts, scones, etc. for a great texture and almond flavor. So this time I decided to try to turn it into a crumb topping. Instead of the usual load of sugar, I just added a touch of honey and also included some oats and sliced almonds.

It doesn't take long to bake and my house smelled like a fabulous almond dessert was in the works. You can sprinkle it on lots of things but I went with my favorite Greek yogurt and some honey sauteed bananas. It made a great breakfast and the recipe should give you enough crumble for a few days of breakfasts. Um...if you don't eat most of it standing at the stove while it's still warm on the baking pan. Not that I'm admitting to doing anything at all like that. Enjoy!

by Hungry Couple

Prep Time: 10 Minutes

Cook Time: 25 Minutes

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Ingredients (4 Servings)

1 Cup Greek yogurt

1 Banana

1 Tablespoon honey

Honey almond crumble (recipe follows)

Honey Almond Crumble:

1/4 Cup Bob's Red Mill Almond Meal

1 Tablespoon all purpose flour

1 Tablespoon oats (I used Bob's Red Mill Old Fashioned Rolled Oats)

2 Tablespoons sliced almonds

1 Tablespoon honey

1/4 Teaspoon salt

3 Tablespoons unsalted butter, melted

Instructions

Pre-heat the oven to 375 degrees.

To make the crumble, combine the almond meal, flour, oats, sliced almonds and salt in a bowl. Pour the melted butter and honey over the mixture and stir to combine. Spoon the mixture out onto a baking sheet lined with parchment paper and use a spatula to break it up a little. Bake for 10 minutes, stir and continue baking for an additional 10 - 15 minutes.

Melt the honey in a small saute pan. Peel and slice the banana and toss in the warm honey for a minute before removing from the heat. Spoon the yogurt into a bowl, add the banana slices, pour the remaining honey over the yogurt and top with a generous handful of the almond crumble.